Volatile Compounds Produced by the Reaction of L-Cysteine or L-Cystine with Carbonyl Compounds |
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Authors: | Sadao Kato Tadao Kurata Masao Fujimaki |
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Institution: | Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Japan |
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Abstract: | Sulfur-containing amino acids (L-cysteine or L-cystine) were reacted with D-glucose or pyruvaldehyde at various temperatures and submitted to flavor evaluation. The nuance of the aroma was changed with temperature, and the most acceptable aroma (Japanese rice cracker with sesame-like) was produced at 160°C in all the samples. Volatile compounds produced at 160°C were investigated by gas chromatography and GC–MS coupling. Many compounds such as thiazoles and thiophenes found in the volatiles of some foodstuffs were identified. |
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Keywords: | Chlorella vulgaris acidic polysaccharide l-rhamnose" target="_blank">2-O-methyl-l-rhamnose l-rhamnose" target="_blank">3-O-methyl-l-rhamnose |
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